Chicken thighs add a tremendous amount of flavor to the recipe, but you can easily substitute chicken breasts for a lower-fat version. Keep the chicken pieces whole—after their turn in the slow cooker, they’ll be falling-apart tender.

Ingredients

2tablespoons red curry paste

4garlic cloves, minced

1teaspoon coarse salt

1/4teaspoon red pepper flakes

1/2cup water

2pounds boneless, skinless chicken

2medium onions, roughly chopped

2red bell peppers, roughly chopped

1(16-ounce) package baby carrots

3lime leaves

1(14-ounce) can coconut milk

Chopped fresh cilantro and chopped cashew (optional)

6cups cooked white rice

Instructions

To prepare for the freezer: Combine curry paste, garlic, salt, red pepper flakes and water in a large bowl; stir until combined. Add chicken, onions, bell peppers and carrots; toss to coat with curry mixture. Divide between two large freezer bags. Label bags and tape together, attaching a copy of this recipe. Place in freezer. Put a sticky note on coconut milk and rice.